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Stuffed Mexican Meatloaf















Trans-fat Free, Low Carb


2 pounds beef chuck
8 ounces tomato sauce
½ cup taco seasoning mix
2 tablespoons taco seasoning mix
cup green bell peppers
fresh, chopped
cup onions
finely chopped
1 ½ slices bread
white, torn into crumbs
1 large eggs
slightly beaten
2 cups cheddar cheese
½ cup sour cream
1 x cheddar cheese
1 x avocados
slices, for garnish
1 x cherry tomatoes
for garnish


Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly.

Combine shredded cheese and sour cream.

Place half the meat mixture in 9¼ x 9¼ x 2 ¾ inch loaf pan.

Make deep well the length of loaf; place cheese mixture in well.

Place remaining meat mixture on top of cheese; seal well.

Bake in moderate oven (375 degrees F) 1½ to 1 ¾ hours. Pour off drippings.

Top meatloaf with overlapping cheese triangles.

Let meatloaf stand 8 to 10 minutes.

Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 56766% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 301mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 79g
Vitamin A 11% Vitamin C 16%
Calcium 25% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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